Karen’s Toasted Nuts Recipe

Tools needed

  • nonstick pan
  • Spatula
  • Cookie sheet pan
  • Parchment paper

Ingredients

  • 4 ounces raw, plain Marcona Almonds (I like Mitica Brand)
  • 1 tablespoon herbes de Provence
  • 1 teaspoon Coarse salt (I like Maldon)

Preparation

Sprinkle almonds with salt and herbs.
Pour the almonds and remaining oil from the container into a cold non-stick pan.
Cook over medium heat and toast until browned evenly on both sides, stirring constantly.
Transfer almonds to a parchment lined sheet pan and spread in a single layer. Let cool completely.
Store in an airtight glass container for up to two weeks. Use in salads, on cheese and charcuterie boards, or as a snack.

Tip

If whole nuts are problematic, pulverize the toasted nuts into a paste instead.

Raw cashews can be substituted for the almonds.

Karen’s Toasted Nuts Recipe

Tools needed

  • nonstick pan
  • Spatula
  • Cookie sheet pan
  • Parchment paper

Ingredients

  • 4 ounces raw, plain Marcona Almonds (I like Mitica Brand)
  • 1 tablespoon herbes de Provence
  • 1 teaspoon Coarse salt (I like Maldon)

Preparation

Sprinkle almonds with salt and herbs.
Pour the almonds and remaining oil from the container into a cold non-stick pan.
Cook over medium heat and toast until browned evenly on both sides, stirring constantly.
Transfer almonds to a parchment lined sheet pan and spread in a single layer. Let cool completely.
Store in an airtight glass container for up to two weeks. Use in salads, on cheese and charcuterie boards, or as a snack.

Tip

If whole nuts are problematic, pulverize the toasted nuts into a paste instead.

Raw cashews can be substituted for the almonds.